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Chef Josh Niland has transformed the way we cook, transport, age and store
fish. His ethical, sustainable and revolutionary approach has received global
recognition. Fellow chefs, marine experts, seafood companies and fishmongers
have applauded and embraced his new philosophy. He is a multi-award-
winning chef, restaurateur and author.
Josh’s first foray into cooking was as early as eight years old. He spent a lot of
time at home due to a childhood illness, where his young mind was inspired by
daytime TV cooking shows and cookbooks. This interest continued through
school, and at age sixteen, he enjoyed his first dining experience at an award-
winning Sydney restaurant. With this, the young cooking enthusiast was
hooked.
Once qualified, Josh’s professional career began in the kitchens of some of
Sydney’s greatest restaurants. While working in the fish section, his respect for
the magnificent Australian seafood was matched by his frustration at the
volume of waste. He began to create alternative ways to use all of the fish and
was encouraged by his mentors to explore his curiosity. The result was an
individual and all-consuming approach to cooking fish that didn’t quite fit with
any menu at that time.
In 2016, at twenty-seven years old, Josh and wife Julie opened Saint Peter, a
small fish restaurant in a Sydney suburb, Paddington. Introducing whole fish
cookery, Saint Peter, an Australian Fish Eatery was a highly risky venture. But
together on a small budget, the couple managed to create a bustling
neighbourhood favourite. Within its first year, the restaurant achieved
significant global interest.
Two years later in 2018, the couple opened Fish Butchery, a retail offering
located only a few doors away from the restaurant. The one-of-a-kind retail
outlet is a temperature-controlled ice-free zone where line-caught, sustainable
species of fish are dry handled and cut to order. Josh has pioneered the dry
ageing of fish, and his ground-breaking approach to utilising the whole fish has
gathered international recognition. Fish Butchery at Home was introduced in
2020 and mrniland.com followed as an online portal for retail and additional
opportunities.
Josh’s debut book ‘The Whole Fish Cookbook’ was published by Hardie Grant
in September 2019 and received worldwide acclaim.
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